St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-12
FIRST ON THE BILL OF FARE.
Tempting Recipes for the Cooking
of Soup and Fish.
SOUPS.

Tomato-Place half can of tomatoes
in small porcelain kettle and bring to
a boil and drop a small mustard spoon
full of soda into them, so that they foam
freely for a moment; then put in 3
pintS of milk and a tablespoonful of
butter, pepper and salt to suit taste
strain and serve hot; either fresh or
canned tomatoes may be used with
equally good results.-MRs. HATTIE
MOFFETT, st. Anthony Park, MINI.
Bean-Boil l pint of beans till the
hull will come off; drain and mash !:
then add 2 quarts or a little more of
water, piece of salt pork, onion, a
little cabbage, carrot. celery and po-
tato, all cut in small pieces; cook hour
-MRs. A. NJ. GILDEA, Woodstock,
Mimi.
Sweet Corn-Take 10. or II ears of
green sweet corn and shave the corn
from the cob with sharp knife; place
in stew kettle in a little water and
cook until tender: when tender add Il
cup butter, 2 cups sweet milk, with salt
and pepper to suit the taste: simmer 10
minutes and serve hot.-MIss JOSIE
THOMPSON. DeeI Creek, MIMI - -
Egg-To good beef stock g quarts)
add hard boiled eggs, chopped, and
boil minutes. Biscuits slightly but
tSlCu DtIOlC III VIC ONcI gives
them nice crust.-MRS. r. A. HUNT,
Wykoff, MINI.
Asparagus-Make strong beef broth
well seasoned with tomatoes: punches
of asparagus cut in small pieces, cook
separately; when tender pour into broth.
Before serving add beaten yelk of an egg
to brnth; cut bread into dice-like forms.
fry brown i'll butter and add Just before
serving.-MRS. NJ. ii. FLARSHEIM, 631
Pine street, corner Nash.
Oyster Stew-For two stews take /
cup of oysters, 70 cup of water, spoon
full of butter. place in stewpan and
boil exactly 3 minutes. Then add 8
cups of rich milk, already warmed, and
stir until it begins to rise ready to boil,
then remove from fire, salt and serve
hot.-MRs. GEORGE E. Ross, 40 Martin
street, st. Paul.
Baked-A fish weighing from to 6
pounds is good size to bake. 1t
should be cooked whole to look well.
Make dressing of bread crumbs, butter.
salt and a little salt pork, chopped fine,
parsley and onions if you like. Mix
this with one egg. fill the body, sew it
up, lay in large dripper, put across it
some strips of salt pork to flavor it. put
pint water and little salt in pan, bake
an hour and half, basic frequently af-
ter taking up fish, thicken gravey
and pour over it.
Cream Gravy for Same-Have ready
in saucepan 1 cup of cream, diluted
with few spoonfuls of hot water: stir
in carefully 2 tablespoonfuls melted
butter and little chopped parsley:
heat this in a vessel filled with hot
water; pour in gravy from dripping
pan of fish; boil thick.-MRs. A. 81.
GREEN, Wilmot, Oak.
Take a fish weighing from TO 6
pounds; make dressing of bread
crumbs, butter, salt, little salt pork
chopped fine and little onion: mix
this with l egg: fill the fish, sew it
up; lay in large dripper: put across it
some strips of salt pork to flavor it; put
pintiof water and little salt in pan: ;
bake an hour and a half; haste fire.
quently.-MRs. DIR. J. w. SHAW, 1917
Lake street east, Minneapolis.
Fried Cod-Take or pieces of bone
less Goldfish, if very thick cut in slices,
soak over night; dip in an egg we'll
beaten, then roll in dry bread crumbs,
or corn meal; fry in hot lard. Take 4
cup cream, beat with 8 eggs. put in
sauce pan and cook for 2 or 8 minutes.
then pour over the fish: serve hot
MINNIE G. WALKER, LII State street.
La Crosse, Wis.
Boiled-Put 2 tablespoonfuls of vine
gar into enough boiling water to cover
the fish, add teaSpoonful of salt and
boil for 20 minutes; serve with a drawn
butter gravy, made by thickening milk
with a little flour, and boiling it by
placing basin in pan of water: add
Is cup of butter just before serving
Mrs. r. S. PARKER, Saltwater, Mimi.